Browin Blog - Pierogi (stuffed dumplings) with cabbage and mushrooms

Pierogi (stuffed dumplings) with cabbage and mushrooms


According to one of the legends, we owe the recipe for pierogi with cabbage and mushrooms to a Polish priest, Jacek Odrowąż, who, while travelling through Subcarpathia, had only flour, cabbage and mushrooms with himself. It is from the combination of these three ingredients that the first Polish pierogi were made. It is also for this reasons that this dish was only being prepared on the occasion of holidays at first. Fortunately, this custom has changed and we no longer need to wait so long to be able to taste their exquisite flavour. And grandmas and mums transfer recipes for perfect pierogi dough from generation to generation. One thing is certain - pierogi are a wonderful delicacy that everyone enjoys. How to make perfect pierogi dough? What is the secret of the recipe for cabbage and mushroom stuffing? You will surely learn this from the recipe below! 


For 1.3 kg of dough:

  • 1 kg wheat flour
  • 400 mL hot, pre-boiled water
  • 2 flat tsp salt
  • 2 eggs
  • 3 tbsp oil

For 2.5 kg of stuffing:

  • 2 kg brine-pickled cabbage (it is ok if it includes carrot)
  • 200 g dried mushrooms
  • 4 onions
  • 4 garlic cloves
  • 1 tsp ground black pepper
  • 2 portions of homemade stock cubes
  • 2-3 tbsp marjoram
  • 3 tbsp homemade butter

Recipe for perfect pierogi dough 


Sprinkle the flour over the pastry board, add eggs, salt, oil and half of the hot water. Next, start kneading the dough with movements collecting the flour from the edges to the centre. Add another portion of water and knead the dough in such a manner that it has a uniform structure and does not stick to hands. You can add a bit of water if necessary. Move the dough to a refrigerator for 20 minutes. Afterwards, roll it out thin enough that it is slightly see-through. Using a glass, cut out round portions, place stuffing in the middle of them and form a small pieróg. 

Recipe for cabbage and mushroom stuffing for pierogi


Rinse the mushrooms thoroughly and soak them in 200 mL of water. Once the mushrooms are soft, cut them into small pieces, but do not discard the water in which they were soaked – it will be of use in the next stage of stuffing preparation. Rinse the cabbage in water (if it is too sour) and chop it fine. Next, put it into a pot (or pressure cooker) together with mushrooms and the previously saved water. Add garlic and seasonings. Stew the cabbage, adding water gently to it, until it gets soft (about 1 hour). Dice the onion finely and fry it slightly on butter. Once the cabbage is soft, move it to the pan and fry it together with the onion until the water evaporates and the stuffing is dense and slightly sticky. 

How long should pierogi be cooked?

Fill a 5-litre pot halfway with water, add 2 teaspoons of salt and bring it to boil. Once the water starts boiling, set low flame under the pot and then put the pierogi into the pot, best in batches, so that a single cooked portion constitutes a single layer of pierogi on the bottom. Cook the pierogi that swim up to the surface for 2-3 more minutes and then serve them with your favourite extras. 



When forming the pierogi you can spread smear some water on the edges of the dough cut, which will make it easier to bond together.


Bon appétit! ...because homemade is better!